For a barbecue sauce with a lively, uplifting cannaspirit, try using a flavourful sativa strain like Jack Herer, Purple Haze or Candyland. Their spicy, sweet, earthy notes will compliment the bourbon and keep you happy and energetic. Great on meat, tofu and veggies.

Ingredients

7g cannabis flower (bud), broken up

1 rosemary sprig

1 cup bourbon

½ can tomato paste (3 oz)

¼ cup apple cider vinegar

1 Tbs. Worcestershire sauce

2 tsp. soy sauce

1 tsp. honey

Juice of one lemon

¼ cup dark brown sugar

3 cloves garlic, minced

1 shallot, minced

½ tsp. Dijon mustard

¼ tsp. cayenne pepper

Salt and fresh ground black pepper to taste

Preparation

Soak cannabis and rosemary sprig in bourbon for 24 hours in dark, cool place. Strain the bourbon and discard plant matter. Combine all ingredients in heavy bottom saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered for 20 minutes or until thickened, stirring occasionally. For a smoother sauce, mix in a blender.

Yields about 1 cup

Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.